FUNCTION CATERING

1. Introduction2.Function administration3.Function organization4.Weddings5.Outdoor catering

FUNCTION CATERING◦ Types of function

Formal meals Buffet receptions Social Conferences Public relations

Staff and responsibilities Sales manager Banqueting/ conference manager Administration office staff Banqueting/ function head waiter Dispense bar staff Banqueting head wine waiter Permanent service staff Casual Staff Porters

Function administration◦ Function sales

Location Details Charges Terms and conditions

◦ Booking and administrative procedures Details Date and duration Plans Guests with special needs

Function organization◦ Function menus◦ Wines◦ Service methods◦ Formal seating arrangement◦ Table seating plans◦ Table layout◦ Banquet layouts◦ Top table and round tables◦ Clothing up

Service organization◦ Traditional◦ Wave service◦ Carlton club service◦ Buffet Functions Finger buffets Fork buffets Display buffets Staff organization 10 to 12 covers on a station Wine waiters

Using white gloves Allocating stations Staff instruction sheets Forms of address The loyal toast Ordering of drinks and wine

◦ Menus ◦ Wine list◦ Check pads◦ Table plan◦ List of stations◦ Wine waiters names

Weddings Wedding breakfast

◦ Seating arrangements◦ Table plans◦ Table layouts◦ Clothing up◦ Service organization◦ Order of service

Wedding reception◦ Service of food◦ Service of tea and coffee◦ Service of alcoholic and non-alcoholic drinks

Floral arrangements The wedding cake Arrangement of the room Other requirements Staffing

◦ 1 head waiter◦ 1 waiter to 25 to 30 covers◦ 1 wine waiter to every 40 covers◦ 1 barman to every 3 wine waiters◦ 1 to 2 commis for fetching, carrying and clearing◦ 1 chef to every 35 to 40 guests for service

Procedure at a wedding buffet reception◦ Early arrival◦ Bride, bridegroom and family◦ Guest and the toastmaster◦ Wine butlers◦ Buffet set up◦ Cutting of the cake◦ Changing and packing up

Outdoor Catering ◦ Type of function◦ Date of function◦ Site and distance from depot/premises◦ Local transport◦ Local commodity purchase◦ Staff recruitment◦ Layout of site◦ Number of people expected to attend◦ Provision for people with special needs◦ Availability of water, gas, electricity, drainage and

refrigeration

◦ Spending power of people attending◦ Kiosk and stand details◦ Time allowed for setting up and dismantling catering

units◦ Type of license (if required)◦ Mobile units adaptable to hot and cold food◦ Lines of communication to ensure control of staff and

continuous supplies◦ Photographers◦ Press◦ Changing room and toilets◦ Insurance against weather/ fire◦ First Aid

◦ Cost of overheads on a particular site◦ Type of service (the one most suited to each particular

catering operation will need to be decided). For example: Buffet style service preferred to restaurant service Provision of take away meals in containers Supply of a few simple hot dishes Flexibility of drink service- hot or cold• Washing up Facilities• Containers supplied for litter and disposable items